The Commercial Baking Program is offered to beginning students providing an introduction to commercial baked goods production for students who wish to pursue a career in the commercial baking industry. By operating a pastry and coffee service in the school, students will be introduced to equipment, methods, techniques, and terminology common to quantity bakeries.
Students will receive instruction in sanitation, baking ingredient properties, function and use of equipment, understanding basic bakery procedures, recipe conversion, costing, and proper storage. Students may obtain certification in Serve Safe sanitation, CPR, and Service. Instructional units will include; pies, cookies, quick breads, yeast products, pastries, cakes and basic decorating techniques. Along with sanitation practices, budget control, food cost analysis, bakery service, presentation of food, and principles and procedures of operating a bakery.
Student will be given indtroduction on both scratch production and commercial production principles.| Class Syllabus | Class Calendar |
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